The problem with making roast beef is figuring out what to do with the leftovers, since reheating overcooks and dries out the meat. Sure, you could thinly slice the roast beef for sandwiches. But my favorite way of eating leftover roast beef (or venison) is cold and in a salad.
You can either thinly slice the roast beef into strips or cut it into cubes. To make your salad, add the cold roast beef to your favorite type of lettuce (I used romaine) and pile on other goodies like pine nuts, feta cheese crumbles, tomatoes, olives or whatever strikes your fancy.
Homemade salad dressings with rice vinegars
Then there was the matter of all that leftover Chipotle Mayo sauce. What was I going to do with it? I got the idea to add a garlic seasoned rice vinegar to the sauce to make a fabulous homemade salad dressing. It’s very spicy, so you may want to dial down the heat by adding more mayonnaise or using a no fat Greek yogurt instead of mayo.
Chipotle Rice Vinegar Salad Dressing
- 1 cup prepared light mayonnaise
- 6 chipotle peppers in adobo sauce
- 1/4 teaspoon sea salt
- ground black pepper to taste
- 1 1/2 cup garlic seasoned rice vinegar
- In a food processor, blend together the mayonnaise, chipotle peppers, sea salt and black pepper to taste.
- Add rice vinegar and blend until combined.
- Pour into a salad dressing bottle and shake before pouring on your salad.
- Serving size: 3 - 4 tablespoons